The moment you sink your teeth into an Onigirazu (Rice Sandwich) with Salmon, Cucumber and Avocado, you’ll likely hear angels singing. Imagine the savory warmth of perfectly cooked sushi rice harmonizing with tender, gently broiled salmon. Then there are the crunchy cucumbers and creamy avocado bringing a myriad of textures and flavors that will send your taste buds into a joyful frenzy. It’s a culinary experience that’s not only a feast for your mouth but a vibrant celebration for your eyes too!
This delightful rice sandwich is perfect for casual picnics, surprising lunchboxes, or cozy dinners at home. I remember the first time I made these—my kitchen transformed into a DIY sushi bar, and my friends, skeptics turned believers, couldn’t get enough. So, get ready to roll up your sleeves and dive into this creative dish that promises to keep fast food at bay!
Why You'll Love This Onigirazu (Rice Sandwich) with Salmon, Cucumber and Avocado
- This incredible Onigirazu (Rice Sandwich) with Salmon, Cucumber and Avocado transforms simple everyday ingredients into restaurant-quality flavors that will blow your mind completely.
- Foolproof recipe techniques guarantee perfect results every single time, making even novice cooks feel like professional chefs instantly.
- Stunning visual appeal with gorgeous colors and mouthwatering aromas creates the ultimate Instagram-worthy dish for any special occasion.
- Endlessly adaptable for different dietary needs while working beautifully for meal prep, date nights, or entertaining large groups effortlessly.
Ingredients for Onigirazu (Rice Sandwich) with Salmon, Cucumber and Avocado
Here’s what you’ll need to make this delicious Onigirazu (Rice Sandwich) with Salmon, Cucumber and Avocado:
1/2 cup mayonnaise – Best if using Japanese Kewpie mayo for that rich, umami flavor.
1/2 cup sriracha – Adds a spicy kick; adjust based on your heat preference.
2 tsp. toasted sesame oil (optional) – Gives a nutty aroma to the spicy mayo; omit if necessary.
6 tsp. reduced-sodium soy sauce, divided – Use to marinate salmon and dress your rice.
1 lb. skinless salmon – Fresh or frozen works great; cut into fillets for cooking.
Kosher salt – Essential for seasoning our fish.
2 2/3 cups warm cooked plain sushi rice – The hero of our Onigirazu; stickiness is key for holding everything together.
1 Tbsp. furikake – A delightful Japanese seasoning, usually consisting of seaweed, sesame seeds, and more for extra flavor.
3 Tbsp. rice wine vinegar, divided – Helps to season our rice and the cabbage mixture.
1 1/4 tsp. granulated sugar, divided – Balances the tang in the vinegar.
1 cup shredded purple cabbage – Adds a crunchy texture and gorgeous color.
8 (8″) sheets nori – The wrapping paper for our sushi sandwiches.
1 Persian cucumber – Thinly sliced for that cool crunch.
1 medium carrot – Peeled and grated, adding sweetness and color.
1 avocado – Sliced for creaminess and richness.
How to Make Onigirazu (Rice Sandwich) with Salmon, Cucumber and Avocado
Follow these simple steps to prepare this delicious Onigirazu (Rice Sandwich) with Salmon, Cucumber and Avocado:
Step 1: Preheat the Broiler
Place a rack closest to the broiler and set the broiler to high. In a medium bowl, mix the mayonnaise, sriracha, optional sesame oil, and 4 teaspoons of soy sauce until well combined.
Step 2: Prepare and Broil the Salmon
On a large, foil-lined baking sheet, lay out the salmon fillets and generously season them with 1 teaspoon of kosher salt. Coat each piece with a tablespoon of the spicy mayo mixture, then broil the salmon while keeping a watchful eye until the tops are brown and blistered, about 9 to 11 minutes.
Step 3: Mix the Rice
While the salmon cooks, grab a large bowl to combine the sushi rice with the furikake, 1 tablespoon of rice wine vinegar, 1 teaspoon of sugar, and the final two teaspoons of soy sauce. Toss until everything is nicely mixed.
Step 4: Prepare the Cabbage
In a small bowl, toss the shredded purple cabbage with 1/4 teaspoon of salt, the remaining 2 tablespoons of rice wine vinegar, and 1/4 teaspoon of sugar until everything is coated and vibrant.
Step 5: Flake the Salmon
Once broiling is complete, transfer the salmon to a medium bowl and mix in 2 tablespoons of the spicy mayo. Use a fork to break it into small, tasty pieces, making sure every bite is coated.
Step 6: Assemble Your Onigirazu
On a flat surface, lay a sheet of nori with a point facing you. Spoon 1/3 cup of the sushi rice mixture into the center and pat it down into a square using wet fingers. Top with 1/4 cup of the salmon mixture, sliced cucumbers (4 pieces), 2 tablespoons of cabbage, 1 tablespoon of grated carrot, 2 slices of avocado, and finally, 2 tablespoons of spicy mayo. Fold the top, bottom, left, and right corners down over the center, creating a square pouch that enfolds all the fillings. Wrap tightly in plastic and let rest for about 10 minutes.
Slice the Onigirazu in half and serve with the remaining spicy mayo on the side for dipping. Enjoy the flavor explosion with each captivating bite!
With every savory indulgence, you’ll find that preparing Onigirazu (Rice Sandwich) with Salmon, Cucumber and Avocado isn’t just about satisfying hunger. It’s about creating lasting memories over a delightful meal, proving that good food can sprinkle joy even through the busiest of days. So, gather those ingredients, summon your inner sushi chef, and get ready for a delightful adventure in your own kitchen!
You Must Know About Onigirazu (Rice Sandwich) with Salmon, Cucumber and Avocado
- This showstopping Onigirazu (Rice Sandwich) with Salmon, Cucumber and Avocado delivers restaurant-quality results using simple ingredients you probably already have at home.
- The perfect balance of textures and flavors creates an unforgettable dining experience that will have everyone asking for seconds.
- Picture-perfect presentation with vibrant colors makes this dish absolutely Instagram-worthy and guaranteed to impress any dinner guest.
- Incredibly versatile recipe that works beautifully for weeknight dinners, meal prep, special occasions, or even outdoor entertaining sessions.
Perfecting Onigirazu (Rice Sandwich) with Salmon, Cucumber and Avocado Cooking Process
To create the perfect Onigirazu (Rice Sandwich) with Salmon, Cucumbers, and Avocado, begin by broiling the salmon while preparing the sushi rice mixture and vegetable toppings. This multitasking method ensures that everything is perfectly timed for maximum freshness and flavor.
Add Your Touch to Onigirazu (Rice Sandwich) with Salmon, Cucumber and Avocado
Feel free to customize your Onigirazu (Rice Sandwich) with Salmon, Cucumber, and Avocado by incorporating different proteins like seared tofu or shrimp. Add a twist with spicy pickled vegetables or swap the avocado for creamy hummus for a fun flavor change.
Storing & Reheating Onigirazu (Rice Sandwich) with Salmon, Cucumber and Avocado
For optimal freshness, store any leftover Onigirazu (Rice Sandwich) with Salmon, Cucumber, and Avocado in an airtight container in the refrigerator for up to two days. Reheat gently in the microwave, but enjoy cold for the best flavor and texture.
Chef's Helpful Tips for Onigirazu (Rice Sandwich) with Salmon, Cucumber and Avocado
- This professional-quality Onigirazu (Rice Sandwich) with Salmon, Cucumber and Avocado relies on precise timing and temperature control to achieve restaurant-standard results consistently.
- Master the art of mise en place by prepping all ingredients beforehand, ensuring smooth execution and preventing any last-minute cooking disasters.
- The secret lies in layering flavors throughout the cooking process rather than seasoning only at the end for maximum depth.
- Pro tip: let the finished dish rest for optimal texture and flavor development before serving to hungry guests waiting eagerly.
Sharing my Onigirazu (Rice Sandwich) experience with friends was a delicious highlight; seeing everyone’s eyes widen with every bite confirmed we had a new favorite dish to enjoy together.
FAQs About Onigirazu (Rice Sandwich) with Salmon, Cucumber and Avocado
What is Onigirazu (Rice Sandwich) with Salmon, Cucumber and Avocado?
Onigirazu, often referred to as a rice sandwich, combines traditional sushi elements in a more approachable form. This delightful dish features layers of sushi rice, salmon, and fresh vegetables like cucumber and avocado, all wrapped in a sheet of nori. It’s an excellent choice for a quick meal and showcases the vibrant flavors of Japan while being easy to make at home.
How do you store leftover Onigirazu (Rice Sandwich) with Salmon, Cucumber and Avocado?
To keep your Onigirazu fresh, store any leftovers in an airtight container in the refrigerator for up to two days. It’s best enjoyed cold. If you’d prefer it warm, reheat gently in the microwave, but note that the texture of the rice sandwich is most appealing when served fresh.
Can I customize my Onigirazu (Rice Sandwich) with Salmon, Cucumber and Avocado?
Absolutely! Onigirazu is incredibly versatile. You can swap out the salmon for a different protein like shrimp or seared tofu. Experiment with additional toppings such as spicy pickled vegetables or swap avocado for another creamy spread like hummus. Get creative with flavors to make it uniquely yours!
What is the serving size for Onigirazu (Rice Sandwich) with Salmon, Cucumber and Avocado?
Typically, each onigirazu sandwich serves one, as it’s packed with flavor and nutrition. However, you can easily adjust the recipe to cater to your needs, whether it’s for a light lunch, a hearty dinner, or a delightful picnic spread. One sandwich is usually enough to satisfy one hungry diner!
Conclusion for Onigirazu (Rice Sandwich) with Salmon, Cucumber and Avocado
In summary, the Onigirazu (Rice Sandwich) with Salmon, Cucumber and Avocado is a delightful fusion dish that balances taste, texture, and nutrition. Its ease of preparation makes it a fantastic option for both meal prep and special occasions. With endless customization possibilities and vibrant flavors, this dish is sure to become a new favorite in your culinary repertoire!
Onigirazu Rice Sandwich with Salmon, Cucumber and Avocado Recipe
Ingredients
Equipment
Method
- Place a rack closest to broiler. Heat broiler to high. In a medium bowl, combine mayonnaise, sriracha, oil (if using), and 4 teaspoons soy sauce.
- Place salmon on a large foil-lined baking sheet; season all over with 1 teaspoon salt. Spoon 1 tablespoon spicy mayo on each fillet and rub all over. Broil salmon, watching closely, until tops start to brown and blister, 9 to 11 minutes.
- Meanwhile, in a large bowl, toss rice, furikake, 1 tablespoon vinegar, 1 teaspoon sugar, and remaining 2 teaspoons soy sauce until combined. In a small bowl, toss cabbage, 1/4 teaspoon salt, and remaining 2 tablespoons vinegar and 1/4 teaspoon sugar until combined.
- Transfer salmon to another medium bowl and add 2 tablespoons spicy mayo. Using a fork, break salmon into small pieces and toss until coated.
- On a work surface, arrange a sheet of nori with a point facing you. Spoon 1/3 cup rice mixture into the center. Using wet fingers, pat rice into a square. Top with 1/4 cup salmon mixture, spreading over rice. Layer with 4 slices cucumber, 2 tablespoons cabbage mixture, 1 tablespoon grated carrot, 2 slices avocado, and 2 tablespoons spicy mayo.
- Fold top corner of sheet down over the center. Repeat with bottom, left, and right corners to make a square pouch, enclosing fillings. Tightly wrap with plastic wrap. Repeat with remaining sheets and filling. Let sit 10 minutes.
- Unwrap sushi sandwich and slice in half. Serve with remaining spicy mayo alongside.
